Method

In a medium sized bowl, mix the olive oil through the kataifi pastry. Use your fingers to loosen the pastry and ensure it is well coated. Set aside.

Take one tbsp. of pastry and lay it out on a clean surface to form a long strip measuring approx.. 15cm. (if your eggplant and sweet potato slices are large your strip of kataifi will need to be approx. 20cm)

Dip the prawn in the egg and wrap the pastry around the prawn evenly. Place on a tray that has been lined with non stick baking paper